Chapter 1 WATER MCQs 10 min Score: 0 Attempted: 0/10 Subscribe 1. . The compound which causes permanent hardness in water is: (A) NaCl (B) CaSO4 (C) CaCO3 (D) NaOHShow All Answers 2. . P/Po = (A) Water activity (B) Relative Humidity (C) Vapor pressure (D) Moisture ContentsShow All Answers 3. . Pure water has a water activity_____________. (A) 0.99 (B) 1.0 (C) 1.5 (D) 2.0Show All Answers 4. . The process in which food deteriorates to the point in which it is not edible to humans. (A) Deterioration (B) Browning (C) Water Activity (D) SpoilageShow All Answers 5. . Fresh foods have water activity ______________. (A) 0.99 (B) 1.0 (C) 1.6 (D) 2.0Show All Answers 6. . Dried foods have Aw of ______________ or even less. (A) 1.0 (B) 1.5 (C) 0.6 (D) 2.0Show All Answers 7. . The stable food have moisture contents. (A) Less Than 15% (B) Less Than 10% (C) Less Than 5% (D) Less Than 20%Show All Answers 8. . The food that contain moisture content 80-95% is called___________. (A) Perishable (B) Spoiled (C) Stable (D) Semi perishableShow All Answers 9. . Water that produces curd with soap and produces very little lather is called. (A) Soft water (B) Hard water (C) Temporary Hard Water (D) Permanent Hard WaterShow All Answers 10. . Water that contains low concentrations of ions is called. (A) Soft water (B) Hard water (C) Temporary Hard Water (D) Permanent Hard WaterShow All Answers
